Chipotle And Roasted Corn Salsa
Ingredients
- cooking spray ⓘ
- 2 cups frozen corn ⓘ
- 2 vine-ripened tomatoes, cut into 1/2 inch pieces ⓘ
- 1 small red onion, diced ⓘ
- 3/4 cup diced red bell pepper ⓘ
- 2 jalapeno peppers - seeds removed and reserved, flesh minced ⓘ
- 2 teaspoons finely chopped canned chipotle pepper ⓘ
- 4 tablespoons fresh lime juice ⓘ
- 1 tablespoon olive oil ⓘ
- 1/4 cup chopped fresh cilantro ⓘ
Instructions
- Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
- Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.
Nutrition & Diet Analysis (per serving)
544
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).